Chocolate cake

Decadent Chocolate Cake

Welcome to the delicious universe of desserts! Today, I will guide you in making a chocolate cake, a recipe that combines fluffy cocoa and walnut layers with a fine chocolate cream and a shiny glaze. It is a perfect dessert for special occasions, such as Martisor, but can easily be adapted for any celebration. Let's begin our culinary journey!

Preparation time: 30 minutes
Baking time: 20-30 minutes (each layer)
Total time: approximately 2 hours (including cooling)
Number of servings: 16

Ingredients

For the cocoa layers:
- 200 g room temperature butter
- 200 g sugar
- 200 g dark chocolate (minimum 70% cocoa) + 2 tablespoons milk
- 8 eggs
- 40 g black cocoa
- 280 g flour
- 1 baking powder
- 1 rum essence

For the walnut layer:
- 6 eggs
- 100 g sugar
- 3 tablespoons oil
- 6 tablespoons flour
- 200 g ground walnuts
- 1 baking powder
- 1 rum essence

For the cream:
- 500 g dark chocolate
- 500 g mascarpone
- 400 ml liquid cream
- 4 tablespoons cognac

For the glaze:
- 300 g dark chocolate
- 100 ml liquid cream
- 100 g butter

Preparation of the layers

1. Cocoa layers
We start with the cocoa layers. In a large bowl, mix the soft butter with the sugar until you obtain a fluffy cream. This step is essential; the air incorporated into the butter will make the layer fluffier.

2. Melting the chocolate
In a separate bowl, melt the dark chocolate together with the 2 tablespoons of milk in the microwave. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Let it cool slightly, then add it to the butter cream.

3. Adding the eggs
Incorporate the eggs one by one, mixing well after each addition. Then add the rum essence to give a refined taste to the layers.

4. Dry ingredients
In another bowl, mix the flour, cocoa, and baking powder. Incorporate the dry mixture into the wet composition, using a spatula or a spoon, with bottom-to-top movements to keep the air in the batter.

5. Baking the layers
Divide the composition into four parts. Prepare two round pans (24 cm in diameter) and two square pans (20 cm) lined with baking paper. Bake each layer at medium heat (180°C) for about 20 minutes. Check if they are baked by inserting a toothpick in the middle; if it comes out clean, they are ready.

Walnut layer

6. Preparing the walnut layers
Separately, beat the egg whites with a pinch of salt until you obtain a stiff meringue. Gradually add the sugar, continuing to mix until you get a glossy foam.

7. Incorporating the yolks
Whisk the yolks with the oil and rum essence, then pour them over the meringue, mixing gently.

8. Flour and walnuts
Mix the flour with the ground walnuts and baking powder, then add them to the meringue composition. Mix carefully.

9. Baking the walnut layers
Divide the composition into two parts and bake two layers (one round and one square) in lined pans, at the same temperature, for 30 minutes. Let them cool on a rack.

Preparation of the cream

10. Chocolate cream
Melt the dark chocolate with the liquid cream over low heat, stirring continuously. Once it reaches boiling point, remove from heat and add the cognac. Let the cream cool until it thickens.

11. Mascarpone cream
Whip the mascarpone until fluffy. Gradually add the chocolate cream, mixing vigorously until you obtain a light and smooth cream. Here, I advise you not to rush; the cream is delicious and can be eaten straight from the bowl.

Preparation of the glaze

12. Glaze
Melt the dark chocolate with the liquid cream and butter in the microwave, stirring until smooth. Let it cool slightly until it becomes a bit thicker.

Assembling the cake

13. Soak the layers
Prepare a syrup from 100 ml water, 50 g sugar, and 2 tablespoons cognac, boiled until the sugar dissolves. Lightly soak each layer with this syrup.

14. Assembling the cake
On a platter, place a cocoa layer, add a portion of cream, followed by a walnut layer. Repeat this process until you have used all the layers and cream. Cover the last cocoa layer with the cooled glaze.

15. Decorating
Finally, decorate the cake according to your preferences. You can use grated chocolate, ground walnuts, or even fresh fruits for a contrast of textures.

Final notes

This chocolate cake is a true culinary masterpiece! Each layer adds a new dimension of flavor, and the combination of dark chocolate and walnuts will surely impress anyone who tastes it.

Useful tips:
- Make sure all ingredients are at room temperature before starting. This will help in the even combination of the compositions.
- You can adjust the amount of sugar according to personal preferences; however, do not reduce it too much, as sugar helps retain the moisture of the cake.
- The cake can be prepared a day in advance, and the flavors will intensify as you leave it in the fridge.

Frequently asked questions

1. Can I substitute dark chocolate with another type?
Yes, but remember that dark chocolate provides a more intense flavor and balances the sweetness of the cake.

2. Can I make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free variant, but be sure to check the quantity, as the consistency may differ.

3. What drinks pair well with this cake?
A black coffee, an espresso, or a glass of sweet red wine perfectly complements the intense flavors of the chocolate.

4. How can I store the cake?
This cake keeps well in the fridge in an airtight container for up to a week.

Now that you have all the necessary information, all that's left is to start cooking! Your chocolate cake will surely become the star of the table. Enjoy!